Trim the fennel, remove the fronds and tough outer leaves and coarsely chop. Grate the Parmesan into a bowl, add the fennel and lemon juice and mix to combine.

2.

Rinse the parsley, shake dry and chop the leaves. Cut the white bread into small pieces and transfer to the bowl with the fennel. Add the parsley, rosemary and egg and mix well. Season with salt and pepper.

3.

Remove the beak and the inner sack from the cuttlefish. Peel off the skin and cut off the fins. Rinse the body and tentacles under cold water and pat dry. Coarsely chop the tentacles and add to the bowl of fennel for stuffing.

4.

Spoon the fennel stuffing into a pastry bag and pipe it into the into the cuttlefish. Close the top with toothpicks to secure. Separate the radicchio into leaves, rinse and spin dry.

5.

Heat 1 tablespoon olive oil in a pan. Add the stuffed cuttlefish and the radicchio and saute over high heat , turning the cuttlefish as they color, 4-5 minutes. Remove the radicchio, transfer to a plate and season with salt and pepper. Keep warm.

6.

Reduce the heat to medium. Add the white wine and stock and bring to a boil. Add the tomato juice, the remaining oil and 1 pinch of salt and stir to combine. Cook 1 minute.

7.

Remove the cuttlefish from the pan and bring the pan sauce to a boil. Divide th